Suckling pigs join wholesaler’s offer

Nicholas Robinson
· 03 September, 2013

A UK specialist food wholesaler has added suckling pig joints to its repertoire.

Vin Sullivan Foods, which is based in Blaenavon, Gwent, has been around since the 1960s and said its suckling pig joints will appeal to the restaurant sector in size and price terms. “Suckling pig has always been regarded as an expensive luxury that can only be used for banquets or large functions – but a huge range of smaller cuts have come on the market,” said the firm.

The pigs are processed in Zaragoza, Spain, which is one of the country’s largest suckling pig producers, processing around 8,000 piglets each week. The joints are vacuum-packed and blast-frozen, allowing them to be stored for more than 12 months.

According to Vin Sullivan Foods MD John Sullivan: “The meat is delicious, sweet and tender – with that scrumptious crispy skin that suckling pig is renowned for and loved all around the world. Suckling pig in more manageable sizes now offers huge new menu opportunities for any restaurant.”

Sizes of dressed suckling pigs go from 10-12lb up to 18-20lb. The 18-20lb pig can be boned with the head on.